Reply #27: Italian Red Gravy

[44wax]

My mother and my best friend's mother are Italian. Here is their version of "Twokoo" (phonetic spelling). My mom uses a rolled pork roast. I like the wild birds.

A dozen quail or doves plucked and split. Onions, Garlic, Porcini Mushrooms, Olive oil, fresh marjoram, fresh homegrown tomatoes.

Do not overheat the olive oil, add onions garlic and birds. Do not let the saute dry out. Add wine of your choice only if needed to bring up the liquid.

Pick the bones from the birds. Bring up liquid if necessary. Add marjoram and then mushrooms. Let saute. Add tomatoes and wine to bring up the liquid. Bring up the volume of the liquid slowly. Cook on a low simmer for at least two hours. Finish with fresh herbs before serving. Serve with polenta or ravioli. f

Use your nose. Do not go to the next step until you smell the flavors. Add marjoram early and basil late. In fact do not add the basil until the end for you really get the bouquet and flavor this way.

The porcinis and birds make the gravy.